AUTHENTIC KADHI PAKORA

Vaquas- This week I'm back with a new recipe it's my Authentic Kadhi Pakora. This recipe is usually made in late spring or summer. Authentic Kadhi Pakora is filled with flavor. This recipe has two parts. First blend the ingredients and make the Kadhi (curry), then make the pakora and mix it in the kadhi.

WHAT IS AUTHENTIC KADHI POKORA?

Authentic Kadhi Pokora is a traditional North Indian and Pakistani dish. It consists of fried Pakora (fritters) along with gram flour and yogurt based curry and special seasonings.

HOW TO MAKE KADHI SOUR?

The trick is to get sour taste in your Kadhi; use sour yogurt. However, Nothing beats the sour taste given by lemon in Kadhi.

WHAT KIND OF YOGURT DO YOU USE IN KADHI?

To get the most authentic taste you have to use full fat yogurt. Let's face it everything taste better full fat.

HOW TO COOK KADHI (CURRY)?

I know for many people making Authentic Kadhi Pakora can be intimidating so I am going to break it down for you.

1. Blend together yogurt, gram flour, green pepper, red chili powder, salt, turmeric, lemon juice, ginger garlic paste , and 2 cups of water in a blender. (Remember don't whisk or you won't get get the perfect Kadhi texture.)
2. In a medium size pot, heat olive oil on medium heat, add in cumin seeds, whole cloves, green cardamom pods, black peppercorns, mustard seeds, coriander seeds, and fenugreek seeds, sauté all for 1-2 minutes on low to medium flame.
3. Add in the onion, sauté the onion until translucent.
4. Mix in the yogurt mixture. Bring it to boil and let it cook on medium heat for 20-25 minutes.
5. Now the curry of the Kadhi is ready.

HOW TO MAKE THE PAKORA (FRITTERS)?

1. In a bowl, combine gram flour, warm water, red chili powder, salt, baking soda in a mixing bowl and mix well. (A mixture consistency should be like this, I have posted a picture below. It shouldn't be to too runny though and the water should be warm.)
2. Set it aside for 15 minutes.
3. Add in the cumin seeds, onion, green pepper, cilantro and mix well.
4. In a fry pan, on medium heat, heat the oil. Now, dollop the batter into the fry pan with a help of a spoon.
5. Make sure fritters turn golden brown on both sides, drain the oil, and keep them aside on a plate lined up with paper towel so it can suck the extra oil from the fritters.

HOW DO WE TEMPER THE KADHI?

Tempering is an essential part of this Khadhi Pakora recipe. I usually use cumin seeds, long dry red peppers, curry leaves, and best of all garlic. A useful tip for tampering always tamper with medium to low heat, never try it on medium high.

SOME IMPORTANT TIPS WHEN MAKING KADHI PAKORA

•  Trick is NOT to whisk manually instead put everything including yogurt in a blender and see the difference in the texture of your kadhi.
• Use full fat yogurt.
• Always use gram flour or besan.
• Don't use too much water when making fritters and also always use warm water.
• After frying the fritters, add them to the curry directly.
• Don't put more than 7 fenugreek seeds, it will be extremely sour.

Authentic Kadhi Pakora is one of my favorite dishes. I  hope you give this summer recipe a try. Be sure to check out more recipes like this one: Authentic Kofta Curry (Meatball Curry) , Authentic Mutton Karahi (Karahi Gosht) and Instant Pot Shami Kababs (Easy and Authentic) . If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us.  As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

Sponsored post- This post was sponsored by all-clad . I have been using their products since the last 5 years. I truly believe this brand. I recommend this brand to everyone. 

Print Recipe

5 from 4 votes

Authentic Kadhi Pakora

Kadhi Pakora is yogurt, lemon, and besan (garam flour) curry. It’s unique tangy taste gives its authenticity; along with it’s mind-blowing fritters which consists onion and other seasonings. 

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main

Cuisine: Indian

Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), kadhi, kadhi pakora, kadhi pakora curry, khadi, pokora, punjabi kadhi, Punjabi Kadhi Pakora Curry

Calories:

Author: Sarah Mirza

Ingredients

Curry

• 2 cups yogurt full fat
• ½ cup garam flour (besan)
• 1 tsp red chili powder
• 2 tbsp ginger garlic paste
• 2 green peppers chopped
• ½ onion finely sliced
• 1 tsp turmeric powder
• 6 black peppercorns
• 1 tsp corriander seeds (make sure you hand crush the seeds)
• 4 whole cloves
• 4 green cardamom pods
• 7 fenugreek seeds
• ¼ tsp mustard seeds
• ½ cup olive oil
• 2 tbsp real lemon juice
• 2 tsp salt
• water

Pakora or Fritters

• 1 cup garam flour besan
• ¼-½ cup warm water
• ¼ tsp red chili powder
• ½ tsp red pepper flakes
• 3 pinches baking soda
• ¼ tsp cumin seeds
• ½ onion finely chopped
• 2 green peppers finely chopped
• ½ bunch cilantro finely chopped
• 2 cups olive oil or any frying oil
• ½ tsp salt or as needed

Tempering

• cup olive oil extra virgin
• 2 tsp cumin seeds
• 10-12 curry leaves
• 4 garlic cloves finely chopped
• 3-4 long dried red peppers

Instructions

For the Curry

• In a blender, combine yogurt, gram flour, green chili pepper, red chilli powder, salt, turmeric, lemon juice, ginger garlic paste , and 2 cups of water.
• Blend for 1-2 minutes.
• In a pot, heat olive oil on medium heat, add in cumin seeds, whole cloves, green cardamom pods, black peppercorns, mustard seeds, coriander seeds, and fenugreek seeds, sauté all for 1-2 minutes on low to medium flame.
• Add in the onion, sauté the onion until translucent.
  
• Mix in the yogurt mixture.
• Bring it to boil and let it cook on medium heat for 5 minutes.
• Next add in 2 cups of water.
• Let it cook for 30 minutes on medium low heat stirring ocssionally.

For the Pakoras or Fritters

• In a bowl, combine gram flour, warm water, red chili powder, salt, baking soda in a mixing bowl and mix well.
• Set it aside for 15 minutes.
• Add in the cumin seeds, onion, green peppers, cilantro and mix well.
• In a fry pan, on medium heat, heat the oil dollop the batter into the fry pan with a help of a spoon.
• Make sure fritters turn golden brown on both sides, drain the oil, and keep them aside on a plate lined up with paper towel so it can suck the extra oil from the fritters. 
  

Tempering

• In a fry pan, on medium heat, heat the oil then add in cumin seeds, garlic cloves, curry leaves and dried long red peppers.
• Keep stirring it for 2-3 minutes continuously.

Assembly

• In the curry, combine pakoras or fritters then top it off with hot tempering.
• Serve it with white rice.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg